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Chef Robert has traveled across the country sharing his passion for great cooking without compromising good health.
Photo by Paul Colletti Copyright 2008, Radish magazine - used with permission.
Chef Robert Lewis "The Happy Diabetic"
Chef Robert Lewis doesn’t let Type 2 Diabetes slow him down and neither should you.
“I grew up in a family that loved to cook and eat. When I first learned I had diabetes 20 years ago, I thought ‘My days of enjoying good food were over.’ I was wrong!”
A graduate of the Culinary Institute of America (New York), Chef Robert fulfilled a legacy of family cooking he enjoyed from childhood. Today, he inspires cooks and non-cooks alike to be creative, broaden your food horizons, and enjoy food no matter what your health challenge.
Nutcracker of Love Dessert
Ingredients:
8 oz of fat free non-dairy whipped topping
1-ounce packet of sugar free, fat free vanilla pudding
8 slices of Hill and Valley Sliced Strawberry Crème Cake
9 large fresh strawberries, sliced
Sugar free chocolate sauce
Whipped cream
Dark chocolate shavings
Fresh mint
Martini glasses (4)
The sauce -
1/2 package of frozen strawberries thawed
1 t almond extract
1 t of Splenda granulated sweetener
Let’s put it all together:
1. Place the thawed berries, Splenda, and almond extract in a blender and puree until smooth; about 20 seconds. Set aside.
2. Mix the vanilla pudding and the whipped topping. Fold in the pureed strawberry sauce to make strawberry cream mixture.
3. Slice the fresh strawberries.
4. Dice slices of Hill and Valley Sliced Strawberry Crème Cake into 1” cubes.
Just minutes before serving:
5. Drizzle ribbons of chocolate sauce on the inside of the glass.
6. Alternate layers of cake, strawberry cream, and sliced fruit in the glass.
7. Garnish with a dollop of whipped cream, chocolate shavings, a fresh raspberry, and fresh mint.
Makes dessert for 4.
